What's In A Pan?

The Science of Cookware, is that a thing?  Definitely!  Knowing how to use and care for your cookware can do just as much for your food life as knowing how to cook. Cooking has everything to do with conducting heat. Knowing how and why to use stainless steel, carbon steel  or non-stick makes a huge difference in your dish’s success.  We’ll dive into best practices and best care for each fabrication.  A showcase of delicious recipes will be prepared to highlight the versatility and potential of your pans.  You’ll be amazed! 

BONUS: Everyone attending will receive a 20% discount on any brand of cast iron, non-stick, stainless steel or carbon steel frying pans purchased after class.

Menu: Ricotta, Tomato & Herb Frittata (Cast Iron), Shrimp Stir Fry with Snow Peas & Broccoli (Carbon Steel), Crispy Chicken with Fines Herbes Sauce (Stainless Steel), Crêpes Suzette (Non-Stick)

Instructor: Donna-Marie Pye, P.H.Ec

Class Format: Demonstration-style

DATE & TIME: Saturday, September 19, 11:00 am

What To Expect In Our Demonstration-Style Classes: Great cooking is about more than recipes—it's about techniques. In our demonstration-style classes you get to "sit-back and enjoy" while our professional chef instructors lead the class.

• Classes are 2 1/2 to 3 hours, unless otherwise noted.
• This class is limited to 20 participants. 
• You will enjoy a generous taste of every dish.
• Please CLICK HERE to review our cancellation policies for all cooking classes.